जम्मू राजमा | Jammu Rajma
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जम्मू राजमा | Jammu Rajma

Creamy Jammu kidney beans simmered in a spiced tomato gravy with just 1 tsp oil

⏱️ Prep Time: 10 min 🔥 Cook Time: 45 min ⏰ Total Time: 55 min 🍽️ Servings: 3 ⭐ Easy 📊 240 cal/serving
North Indian Dal & Lentils
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Oil Usage

Oil Usage

🟢 1 tsp Mustard Oil Low-Oil
✅ High Protein from Jammu Kidney Beans ✅ Low Fat — only 1/3 tsp Mustard Oil per serving ✅ Rich in Dietary Fiber ✅ Good source of Iron and Minerals

Ingredients

3 srv

For Boiling

  • 1 cup Jammu Rajma (small red kidney beans), soaked overnight — जम्मू राजमा
  • 3.5 cups water — पानी
  • 1/4 tsp asafoetida (hing) — हींग
  • 1 tsp salt — नमक

For the Masala

  • 1 tsp mustard oil — सरसों का तेल
  • 1 medium red onion, ground to a fine paste — प्याज
  • 1 medium tomato, chopped — टमाटर
  • 2 green chillies — हरी मिर्च
  • 1/2 tsp salt (adjust to taste) — नमक
  • 1/2 tsp red chilli powder — लाल मिर्च पाउडर
  • 1/2 tsp turmeric powder — हल्दी
  • 1 tsp whole coriander seeds (sabut dhania) — साबुत धनिया

For Garnish

  • Fresh coriander leaves, chopped (optional) — हरा धनिया

Instructions

1

Wash and soak the Jammu rajma in plenty of water overnight (for 8-10 hours). Drain the soaking water.

Step 1
2

Transfer the soaked rajma to a pressure cooker. Add 3.5 cups of fresh water, hing, and 1 tsp of salt. Close the lid and pressure cook on low heat for about 6 whistles until the beans are tender.

3

Heat 1 tsp mustard oil in a stainless steel pan. Add the ground onion paste and sauté on medium heat until the paste turns a light golden-red.

Step 3
4

In a blender jar, combine chopped tomato, green chillies, red chilli powder, turmeric powder, whole coriander seeds, and 1/2 tsp salt. Blend into a smooth, vibrant orange-red paste.

Step 4
5

Pour the tomato-spice paste into the pan with the sautéed onions. Cook the masala on medium heat for 5-7 minutes, stirring well, until the mixture thickens and its raw aroma disappears.

Step 5
6

Add only the boiled rajma beans to the pan first. Using the back of a ladle, gently crush a small portion of the beans against the sides of the pan to thicken the gravy. Then add the remaining beans along with their boiling liquid (hing water).

Step 6
7

Stir well and let the curry simmer on low heat for 10-15 minutes until the gravy is rich, thick, and well integrated. Garnish with fresh coriander leaves and serve hot.

रसोई की झलक | From the Kitchen

जम्मू राजमा | Jammu Rajma — photo 1
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Mom's Special Tip

"Always grind whole coriander seeds with the tomatoes instead of using pre-ground powder. It gives a fresh, aromatic flavor that perfectly complements Jammu Rajma. Crushing a small portion of the beans is the secret to a naturally thick gravy without adding extra oil or cream."

📊 Nutrition Facts

Per serving (servings 3)

240
Calories
16g
Protein
2g
Fat
41g
Carbs
10g
Fiber

About This Recipe

A low-oil, protein-packed North Indian classic made with small, dark red Jammu kidney beans. Soaked overnight and pressure-cooked with a touch of asafoetida (hing), they are simmered in a freshly ground onion-tomato masala spiced with whole coriander seeds. With just 1 teaspoon of mustard oil for 3 servings, the signature velvety gravy is achieved naturally by lightly crushing a portion of the beans during cooking. Light, comforting, and nutrient-rich.

Tags

#protein-rich #low-fat #comfort-food #jammu-style #lunch #everyday #healthy #vegetarian

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